These delicate pink biscuits are apparently intended for dunking in champagne. Here’s Fossier’s own description of their novel creation:

Pink for the sweetness, powdered for the nobility, crunchy for the pleasure, the characteristics of seduction of the pink biscuit are carefully preserved by the confectioners of FOSSIER. Since the origin of Maison Fossier in 1756, the secret of the recipe has been jealously kept.

The recipe is simple but delicate to make: made of fresh eggs, sugar and flour, vanilla-flavoured, slightly tinted with cochineal (a natural colouring) and powered with icing sugar, the dough is baked twice successively, which gives the biscuit (baked twice) the particularity of not being flaked of when it is soaked in. The quality granted to this unique and genuine biscuit has inspired the fine tradition of dunking it in a glass of red wine from the vineyard of the Champagne region or in a flute of champagne. Moreover, this quality is at the origin of its use in the charlottes and other cakes. The inventive housewives and chefs are crazy about it.J'adore cette biscuits.

I am a lover of bichons and of pink! A match made in heaven! Ran across your blog while doing a search on bichons! You have a lovely blog and I wish I could visit your shop ... looks terrific! I'm going to be a new follower!! Happy Pink!